Red Lentil Penne with Swiss Chard, Lemon & Parmigiano Cheese

Step 1

1. Bring two pots of water to a boil and cook the pasta according to the directions. While the pasta is cooking, prepare the rest of the dish.

Step 2

2. In a non-stick skillet, toast the pine nuts, season with salt, and set aside.

Step 3

3. In one of the pots, boil the greens for five minutes in salted water, drain and squeeze the excess water out. In a skillet sauté garlic with olive oil, add roughly chopped greens, cook for two minutes, stir in lemon juice and zests, reduce to half.

Step 4

4. Drain the pasta and toss with veggies, stir in Parmigiano and top with pine nuts before serving